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Simple as one – two – three? Actually this BBQ ribs trick is as easy as “three two one”.

The trick is to break down the low and slow cooking process into three easy to remember segments and add in some time spent wrapped in foil.

Works for gas grills… works for charcoal… even in an electric smoker. Or – gasp – the oven.

You start with a stable low and slow temperature on your grill while you prep the ribs – and we’re talking pork ribs here – with the rub of your choice. We like pulling the membrane off the back with a paper towel for good grip and trimming them up “square or St Louis style here.”

After three hours you then use what they call the “Texas Crutch.” It has nothing to do with Texas BBQ really. Simply put you wrap the ribs in heavy duty aluminum foil. The smoke should have done most of the flavoring it can and won’t penetrate much more at this temperature – so no more wood chips are needed. Also before wrapping most pit masters usually add a cup of a sweet or savory liquid. Apple juice is popular. Some spritz it out of a spray bottle; others just pour some in . If you like sweet it’s a good time to add a layer of sweet. This is basically braising the ribs and will result in that fall off the bone experience. Try not to go too long (or too hot) in this stage or you can give the ribs a texture that becomes too mushy. In the backyard (with the exception of competition judges) most of your guests will appreciate and rave about that fall off the bone bbq.

Finally unwrap the ribs and cook on indirect heat for one more hour adding layers of sauce as you allow the more dry heat to tighten up the surface of the ribs and create a firm bite. Shellac, glaze, or char for your desired finish. More sugar in the sauce will burn faster. They continue to get more succulent but by adding a nice bark you can avoid the meat from actually falling of the bone before getting to the plate.

It’s a fool proof trick for barbecue ribs your guests will rave about. The three two one method is a barbecue trick that works and it’s even easier to remember. Watch it here: BBQ Ribs Fall off The Bone

Ever find yourself with company coming over and you need to clean the grill but you’re left with out a grill brush?!

Here’s an easy trick: Grab a wad of all American aluminum foil. It’s the pit master’s duct tape!

Crunch it up in a ball and utilize a pair of long handled tongs. Voilà! Instant scrubber. It’s not quite as good as a wire brush but it is more disposable! Follow up the scrub by wiping down the grate with a folded and oil-soaked paper towel to remove any additional residue and to additionally season the grill.

You don’t need a thousand dollar stainless smoker to prepare great BBQ. In fact, you may already have all you need in the kitchen.

Even a gas grill can provide a succulent slow smoked flavor to almost any meat. The secret is in the smoke and getting the heat down LOW.

Good thing is many of today’s gas grills come with a temperature gauge right on the lid. 225 degrees to 250 degrees should do nicely for most slow smoking. Just give it plenty of time.

You’ll also need just enough smoke. Here’s how you can handle it even without a special green egg or smoker box. Just soak some wood chips for about an hour in water. You can buy great chips and chunks in most grocery stores these days. Hickory is good but pit masters will argue over flavors of wood for hours… our advice is just stay away from pressure treated! (We’re not kidding! It can kill you.)

Create an envelope out of heavy duty aluminum foil. It need not be pretty… sometimes I’ll just wrap up the larger chunks of hardwood in a wad. Then, lay the pouch on or near the gas burner (or even on charcoal). Have another pouch handy after an hour or so. It’s OK to leave the “done” pouch in the grill until after cooking. You’d be surprised how much smoke flavor continues to emit from the pouch even after the visible smoke is gone. This easy extra adds a nice touch to gas grill ‘cue. Clean up is also a breeze.

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Welcome To BBQTricks!

I'm Bill West. I blog about BBQ and occasionally country music. When it comes to BBQ I try to find solid time saving tips and tricks to make the grilling life a bit easier. It's life hacking for the backyard cooker. Read More…